Autumn Salad with Maple Poppyseed Dressing

Add some rosemary, lemon, and garlic marinated mushrooms, and you have a flavorful fall lunch using seasonal beets three ways. It is the season of color. The leaves are turning quickly, and the hillsides are vibrant yellow and orange and red, with evergreen thrown in for contrast. The same colors are in abundance in our…

Mulled Apple Cider

Cider mulling in the kitchen is the aroma of Vermont in Autumn. Add a crackling fire in the hearth, and you’ve no reason to venture out. I’m not sure if the wood smoke of the fireplace makes the cider taste better, or if the cider makes the fire dance more slowly. Either way, it’s a perfect…

Vermont Shepherdess Pie

A vegetarian version of the layered casserole we all grew up on! Hearty enough for everyone. We are no longer under the illusion that summer will last forever. The temperatures have dropped, and so have lots of leaves! But right now, there seems to be just about every vegetable out there one could want, along…

Chicken with Mushrooms, Dijon, and Tarragon Sauce

A quick weeknight dinner, that is also home at a dinner party. Don’t eat chicken? You can also make this with tempeh or tofu! This is one of those dishes that is quick to cook on a week night and well received by the family. It also reheats beautifully, so it’s great for lunch the…

Grandmother Alice’s Gingerbread

This is a traditional gingerbread, baked in a traditional square pan, but with a few little flavor twists along the way to move it into this century. I lived across the road from my Aunt Mary, my father’s sister, most of my growing up years. She was a cook who fussed little and rarely used recipes. She…

Quinoa & Apple Stuffed Sweet Dumpling Squash

Farm stands are filled with colorful squash and apples, just begging to be put together. I love the sweet little winter squashes we find at this time of year. Delicata and Sweet Dumpling are my favorites. They just beg to be scooped out and filled with something delectable! And, if you can’t find these, you…

Grilled or Oven Roasted Oysters

My mother was an oyster fanatic. Oysters were her favorite food in any form from raw to stewed, baked or broiled, and even nestled in casseroles. Her sister, my Aunt Elda, was also a crazy oyster lady, and she lived on the seashore in Connecticut, which was probably why her obsession was so easily fed….

Pears Roasted with Blue Cheese & Pecans

This roasted pear dish is sweet, salty, savory, and seasonal! A dessert that is equally at home as a starter to a special meal. This is a simple dish to make, using one of my favorite flavor combinations: pears, blue cheese, and nuts, especially butternuts or pecans. I think it is a combination made in…

Sea Scallops with Sweet and Sour Apple Cider Sauce

Sweet Maine sea scallops get a tangy boost with apple cider and apple cider vinegar. We bid summer adieu this year with a quick trip to the Maine coast. With temperatures in the 80s, the season held on until the last moment! We were delighted with beautiful red sunrises and sunsets, blue skies, and the…

Butternut Squash, Apple, & Ginger Soup

The apples are beautiful! The squash is beautiful. And we have locally grown exotic ginger just waiting to enhance just about everything, so it’s soup tonight! With a side of Apple Bread… I got lost in the apple orchard today, intentionally of course! The morning was crisp and bright the sky blue, and the car…

End-of-Summer Salad with Marinated Delicata Squash

Summer is hanging on by a mere thread as Autumn breathes gently in the wings. But for a brief window of time, we enjoy all the best produce from both seasons, and that means dishes packed with color, texture, and flavor.  I love a composed salad! Groups of vegetables arranged on a large platter create…

Spiced Crabapple Jelly

We thought of these as a gift when I was growing up, the crabapples that no one wanted to pick or mess with, but we transformed them into a jewel-like jelly with just the addition of a little sugar. They are tiny. They are sour. They are hard. And each 2″ or smaller apple has…

My Mother’s Pastry Blender

They hold memories, and they work well. Who could ask for anything more from a piece of kitchen equipment. My pastry blender belonged to my mother and probably hers before. It once had a red handle with an ivory stripe, but the paint (yes, probably lead) is nearly worn off and if I’m not careful,…

VT. Cranberry Beans with Blistered Tomatoes and Clams

Let’s feast on the end of summer! I spotted an orange tree in Vermont the other day, and that signals some remarkable bargains at the farmers markets! We’ve had a few days of dry, crisp air and I noticed out of the corner of my eye that a few trees have started to color. While I always…

Catherine’s Chocolate Zucchini Cake

It’s a stealth cake! No one will guess there is an entire quart of shredded zucchini in this moist, deep chocolate dessert. This is the time of year when you can find some remarkable bargains at the farm stands and markets. Zucchini now appears only as very small fruit, or a baseball-bat sized overgrown creature…

Heirloom Beets & Greens

Whether you have a love affair with beets or not, you can eat every inch of them, and they pack a lot of nutrition.